Wines

A combination of the whites of the two vineyards that really reveals the Balaton’s volcanic flavours. Made by blending Olaszrizling (Welschriesling or Italian Riesling), Rajnai Rizling (Rhine Riesling) and Sauvignon Blanc. The rich, salty taste and aroma notes of other grape varieties are framed by a certain fruitiness. A fresh, crisp white wine with the characteristics of the two vineyards. Fermentation took place in a stainless steel tank at low temperature. This is the mass wine used by the Veszprém Archdiocese.

We harvested our blue grapes at several harvest times in order to create a complex rosé. Our latest vintage wine is a beverage of a warm vintage, the popular notes of which derive from the raspberry-cherry flavours. A crisp, refreshing wine and at the same time a rounded rosé thanks to the fully ripened grapes.

A coupage of our blue grape variety from two areas. It is the combination of fermentation in stainless steel tanks and then maturing in French and Hungarian 225-litre barrique casks whereby we have produced a light, youthful, fruity dry red. Fermentation was in stainless steel tanks. The grapes were fermented on skins for 20-25 days before pressing. We aged the wine in used wooden casks for five months.

We harvested grapes in different phases of ripening from our two areas that have differing terroir characteristics. After pressing, we fermented the cold soaked grape mash in a stainless steel tank at 15-18 °C. A varietal, mature character with exotic fruity notes in both nose and taste is apparent, with hints of salty green nettle. The wine was matured sur lie for 3-4 months until bottling.

A characteristic bouquet of freshness, sweet alyssum and apricot. In terms of taste, we again find apricot embraced by a salty, volcanic tone. Harvesting took place at different times, giving this wine a deep complexity. After settling the must, fermentation was in stainless steel tanks at 12-15 °C, followed by 4 months of ageing sur lie until the moment of bottling.

A rock-solid traditional variety in the Balaton region. Its nose is determined by freshness most reminiscent of almond complemented with the aroma of grapevine blossom. Fermentation was in a stainless steel tank followed by 3-5 months of ageing sur lie until the moment of bottling.

The conjunction of Old World and New World winemaking. Typical varietal notes can be discerned in the aroma of this Pinot Noir. From ripe raspberry to black cherry, subtle forest mushroom overtones; these are finished through cask ageing, which gives the wine body and spiced flavours. Fermentation was in 30-hectolitre stainless steel tanks at 25-26 °C. The fermented wine was then matured for 10 months, partly in first-fill and partly second-fill Hungarian and French casks.

We harvested at different stages of the ripening process and fermented and matured the wine using different methods. After destemming, the grapes were soaked for 24 hours at 5 °C, pressed, then once the must settled we carried out fermentation at 10-15 °C, partly on skins in a stainless steel tank. Once fermentation was complete the wine was matured sur lie for 5-6 months partly in 500-litre French and Hungarian casks and in a stainless steel tank.

We have several Rajnai Rizling clones on our Mindszentkálla estate. This variety was harvested when fully biologically ripe thus giving a far richer, more complex wine, with a nose in which ripe apricot dominates while minty, salty, creamy, citrussy notes are found on the tongue. After destemming, the grapes were pressed, then once the must settled we carried out fermentation at 10-15 °C in a stainless steel tank. Fermentation was handled at a low temperature for approximately 30-40 days, followed by a lengthy process of sur lies.

The red wine of Püspökdomb. The sum of selected Mindszentkálla selected blue grape varieties. The wine seasoned with southern Mediterranean, spicy, jam notes is serious, elegant and is suitable for long maturation. The grapes were placed into 30-hectolitre stainless steel tanks partly in bunches and partly destemmed. Fermentation on skin lasted 20 days at a temperature of 25-28 °C. Cask ageing was in 225-litre first- and second-fill, largely Hungarian and French casks for a period of 12 months.